In large bowl, mix the coconut, bread crumbs, salt and pepper. Place the flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next,dip the shrimp

thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the

shrimp thoroughly with the bread crumb mixture. Lay out the shrimp on a plate until ready to fry.

Heat one inch of oil to 350 degrees. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Drain on paper towels.

Sweet and Hot Ginger Dipping Sauce:

Press the ginger in a garlic press. Combine the marmalade, orange and lemon juices in a food

processor. Mix in remaining ingredients. Chill. May be stored in refrigerator for up to two weeks.